Compliance with dietary guidelines in grocery purchasing among older adults by chewing ability and socio‐economic status

doi: 10.1111/j.1741‐2358.2012.00631.x
Compliance with dietary guidelines in grocery purchasing among older adults by chewing ability and socio‐economic status Background: Dietary guidelines promote good nutrition through healthy eating. Chewing deficiencies may hinder food intake while lower socio‐economic status (SES) may restrict food purchasing. The aim was to examine compliance of grocery purchasing behaviour with dietary guidelines by chewing ability and SES. Methods: Adults aged 60–71 years in Adelaide, South Australia were surveyed in 2008. Dietary guideline compliance was measured using 16 grocery purchasing items. Chewing ability was based on a 5‐item Chewing Index. SES was assessed using a subjective social status rating representing where people stand in society. Results: Responses were collected from n = 444 persons (response rate = 68.8%). Among dentate persons, 10.3% were chewing deficient and 21.3% were in the lower SES group. Prevalence ratios (PR: 95%CI) controlling for SES showed chewing deficiency was related to (p < 0.05) non‐compliance with dietary guidelines in relation to bread (1.7: 1.1–2.5), juice (2.7: 1.6–4.5), tinned fruit (2.9: 1.5–5.6), yoghurt (2.1: 1.2–3.7) and tinned fish (1.5: 1.2–1.9). Conclusions: Chewing deficiency was associated with lower compliance with dietary guidelines in relation to fibre, sugar, fat and salt. Chewing deficiency may have a direct effect on diet as well as reflect a clustering of risk in relation to a range of health behaviours.     

Dieting Status and Its Relationship to Weight,Dietary Intake,and Physical Activity Changes Over Two Years in a Working Population

The present study prospectively examined changes in dietary intake, physical activity and weight associated with self-reported efforts to lose weight in a cohort of 3671 men and women sampled from the general population. Dieting efforts, dietary intake, physical activity and weight were measured at two points in time, 24 months apart. At baseline, current dieters reported consuming fewer dairy products, sweets, meat, soft drinks and fried potatoes (all p's < .0001), and engaging more frequently in high-intensity physical activity (p < .0001) than those not currently dieting. At follow-up, current dieters reported consuming fewer sweets (p < .0001) and fried potatoes (p < .0008), and engaging more frequently in moderate-intensity physical activity (p < .02) than those not currently dieting. Prospectively, those who initiated weight-loss diets showed the largest decrease in consumption of sweets (p < .0001), soft drinks (p < .0001), and fried potatoes (p < .01), and increase in frequency of high-intensity physical activity (p < .0001) and moderate-intensity physical activity (p < .007). Those initiating weight-loss diets were the only group to lose weight (1 lb.). Those dieting at baseline but not at follow-up gained the most weight (4 lbs.). Self-reports of current dieting correspond to reported changes in dietary intake and physical activity, and to measured changes in weight over the same time period. Individuals who report dieting to lose weight have healthier eating and exercise patterns than those who do not report dieting.     

Relationship between nutritional status and tooth loss in an older population from Sri Lanka

doi: 10.1111/j.1741‐2358.2011.00518.x Relationship between nutritional status and tooth loss in an older population from Sri Lanka Objective: To determine the relationship between tooth loss and nutritional status in older individuals in Sri Lanka. Background: In developing countries, both the prevalence of malnutrition and oral disease are high among older individuals. Materials and methods: Four hundred and eighty subjects aged 60 years and above were selected to be included in the sample, of which 437 responded giving an overall response rate of 91%. Data were collected by means of an interviewer administered questionnaire, an oral examination and a physical examination to determine height and weight to calculate the body mass index (BMI). Results: Based on the WHO cut‐offs for BMI, 62, 20 and 18% of the sample were normal, under‐ and over‐weight, respectively. A multinomial logistic regression analysis with normal weight as the reference category revealed that missing teeth and denture status were associated with being underweight but not with being overweight. Conclusion: In older individuals, tooth loss is significantly associated with being underweight.     

Validation of a Sinhalese translation of the Oral Health Impact Profile-14 for use with older adults

Objective : To test the psychometric properties of a Sinhalese translation of the OHIP‐14 scale for use among older adults in Sri Lanka. Design : A cross‐sectional survey. The English version of the OHIP‐14 was translated in to Sinhalese, pre‐tested and subsequently administered to the subjects by a trained interviewer. Setting : Moratuwa — a densely populated urban area in the Western province of Sri Lanka. Subjects: 585 individuals aged 60 years and above. Main outcome measures : Reliability of the translated scale was assessed in terms of internal consistency using Cronbach's alpha. Construct validity was evaluated by examining the associations between perceived oral health status, perceived need for dental care and the OHIP scores. Results : Cronbach's alpha of the translated scale was 0.93. Corrected item‐total correlation coefficients ranged from 0.53–0.80. The highly significant associations between perceived oral health status, perceived need for dental care and the OHIP scores support the construct validity of the translated scale. Conclusion : The Sinhalese translation of the OHIP‐14 is a valid and reliable instrument to measure oral health related quality of life in older adults of Sri Lanka.     

Temporal pattern of eating in night shift workers

ABSTRACT

Understanding shift workers dietary intake patterns may inform interventions targeted at lowering chronic disease risk. This study examined the temporal distribution of food intake as shift workers rotate between night shifts, day shift and/or days off to identify differences in energy intake, eating frequency, and adherence to dietary guidelines by shift type (night shift vs. day). Night shift (NS) workers completed a four-day food diary that included a minimum of two night shifts and one-day shift (DS)/day off (DO), recording all food, beverages and time of consumption. Comparisons were between shift types, using ANOVA for continuous data and generalized estimating equations for count data, data reported as mean (SE). When comparing NS and DSDO, there were no differences in energy intake (24 h) (8853 (702) vs. 9041 (605) kJ, n = 22) or adherence to dietary guidelines. There was no difference between the number of eating occasions on NS and DSDO (5.6(0.3) vs 5.1(0.6) occasions) but less energy per eating occasion at night (1661(125) vs 1933(159) kJ). When working NS compared with DSDO there was higher total sugar (%E, 19.1(2.0) vs 15.0(2.4)) and lower saturated fat (%E, 13.8(1.2) vs 15.7(1.3)). Further, DSDO were characterized by a pattern of three main meals and a prolonged fasting period. It is important to determine if reducing eating occasions and providing opportunities for fasting improves metabolic health.     

Is Dietary Fat Intake Related to Liking or Household Availability of High‐ and Low‐Fat Foods?

Objectives : Despite the increasing availability of low‐ and reduced‐fat foods, Americans continue to consume more fat than recommended, which may be a contributing factor to the obesity epidemic. This investigation examined relationships between liking and household availability of high‐ and low‐fat foods and their association with dietary fat intake. Research Methods and Procedures : A food frequency questionnaire assessed percent calories from fat consumed over the past year in 85 men and 80 women. Participants reported their degree of liking 22 “high‐fat foods” (>45% calories from fat) and 22 “low‐fat foods” (<18% calories from fat), and the number and percentage (number of high‐ or low‐fat foods/total number of foods × 100) of these high‐ and low‐fat foods in their homes. Results : Hierarchical regression analyses examined the ability of liking and household availability of low‐ and high‐fat foods to predict percent dietary fat intake. After controlling for age, sex, and BMI, liking ratings for high‐ and low‐fat foods and the interaction of liking for low‐fat foods by the percentage of low‐fat foods in the household were significant predictors of percent dietary fat consumed. Greater liking of high‐fat foods and lower liking of low‐fat foods, both alone and combined with a lower percentage of low‐fat foods in the home, were predictive of higher dietary fat intake. Discussion : Interventions designed to reduce dietary fat intake should target both decreasing liking for high‐fat foods and increasing liking for low‐fat foods, along with increasing the proportion of low‐fat foods in the household.     

The relationship between dietary intake and the number of teeth in elderly Japanese subjects

Objective: This study used a precise weighing method to assess whether tooth loss was related to nutrient intake in elderly Japanese subjects. Material and methods: Fifty‐seven subjects aged 74 years were randomly selected from a longitudinal interdisciplinary study of ageing. Complete 3‐day food intake data were obtained by a precise weighing method. The dietary intakes of energy and nutrients were calculated based on the Standard Tables of Food Composition in Japan (5th ed.). A clinical evaluation of the number of teeth present was carried out. Multiple regression standardised coefficients for each nutrient was estimated based on a continuous scale adjusted for gender, smoking habits, and educational level. After dividing the subjects into two groups according to the number of teeth present (0–19, 20+), the difference in the intake of nutrients and the amount of food consumed per day was evaluated. Results: The number of teeth present had a significant relationship with the intake of several nutrients. In particular, total protein, animal protein, sodium, vitamin D, vitamin B₁, vitamin B₆, niacin, and pantothenic acid were significantly associated with the number of teeth present and with the two groups (0–19, 20+). The intake of vegetables and fish, shellfish, and their products was significantly lower among subjects with fewer teeth. Conclusion: This study suggests that there was a significant relationship between nutrient intake, such as minerals and vitamins from food, and tooth loss.